Mushroom and Pea Orzotto Recipe

Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook stirring occasionally until lightly browned 10 to 15 minutes. Add garlic oregano and thyme; cook 1 minute stirring often. Add orzo and cook until lightly toasted 1 to 2 minutes stirring often. Pour in wine and cook until mostly evaporated 1 to 2 minutes more.

Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot reduce heat to low and cook until orzo is softened 10 to 12 minutes stirring occasionally.

Uncover the pot and stir in frozen peas. Cook until peas are warmed through about 1 minute. Remove pot from heat add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.